Eggs are my favourite multi-purpose, nutrition-packed food. You can use them to make everything from your favourite desserts to a quick and satisfying dinner. And during the busy holidays, nothing beats quick in my book!
Long time readers will be familiar with some of my favourite recipes I’ve featured on the blog, like my garlic scape frittata, lemon semifreddo, and my favourite cheesecake. And also my Little Meringue Christmas Trees, which are perfect for this time of year. I’m excited to say I have 2 more great recipes featuring eggs that I’ll be sharing with you today, courtesy of the Egg Farmers of Ontario. These easy and delicious recipes are perfect next time you need a stress-free appetizer or side dish for a holiday party or pot luck, or just to treat your family.
But first, I’d like to highlight one of the things I love the most about eggs – they’re one of nature’s most nutritious foods. One single egg contains 6 grams of protein and only 70 calories. And with all the important nutrients they provide, they are often called nature’s multivitamin! Eggs are going to play a big part in keeping me healthy during the holiday season when it’s so easy to overindulge. I’ll often eat something quick just before I leave for a holiday party to help keep me on track, and an egg or two works perfectly. That’s 12 grams of protein – exactly what I need when I’m on the go.
I also find that eggs are one of the easiest and most reliable kitchen ingredients, and play a key role in so many festive recipes. Who doesn’t love a classic Yorkshire Pudding? I’ve always loved these traditional British delicacies served alongside a nice roast beef, but did you know you can also use them as an appetizer? Fill with a horseradish cream and serve with salmon or thinly sliced roast beef to impress at your next holiday celebration. And best of all you can make them ahead and freeze to keep on hand for unexpected guests. These are the kind of tips and tricks I need to make the holidays as easy as possible!
The next feature recipe is Zucchini-Feta Triangles. This is another delicious and nutrient-packed recipe that is sure to impress your guests. These are beautiful and easy to make, and are a great way to sneak in a few vegetables. They make the perfect bite-sized appetizer. And the best thing is that both of these recipes are baked – once you finish with the prep, you can relax and enjoy a glass of wine with your guests. That’s my kind of recipe!
Have you been over to the Get Cracking site? They have an Eggs 101 section with great videos that show you how to become an eggspert (HA sorry, couldn’t resist!), and whip up the perfect omelette or poach eggs like a pro. And they have some amazing recipes that I’ll be trying this holiday season. I’ve rounded up my pick of the best ones, so you can give these a try too!
Here are some recipes for holiday appetizers and easy main dishes, and of course my favourite – sweets! Don’t they look delicious? And don’t forget to check out the feature recipes below – perfect for you holiday table!
Clockwise, from top left: Egg And Bacon Canapes/Eggnog French Toast/Classic Devilled Eggs/Pear and Brie French Toast/French Toast Casserole/Crustless Carrot Mini Quiches/Sun Dried Tomato And Basil Baked Ricotta/Eggs Benedict Casserole
Top row from left to right: Chocolate Dipped Peppermint Meringues/Amaretti/Chocolate Egg Nog/Cranberry Gingerbread Cheesecake. Second row: Caramel Eggnog. Third Row from left to right: Classic Egg Nog/Eggcellent Biscotti/Apple and Spice Bread Pudding/Festive Meringues. Bottom row from left to right: Fatal Attraction Cookies/Eggnog Cheesecake/Holiday Cheer Eggnog/Hazelnut Dacquoise With Chocolate Ganache Filling
Classic Yorkshire Pudding
makes 12 puddings
Crusty on the outside, fluffy on the inside is the perfect description for this traditional British delicacy. Yorkshire Puddings are wonderful served as an appetizer for your upcoming holiday celebration!
Prep Time: 10 minutes
Chill Time: at least 30 minutes
Cooking Time: 30 to 40 minutes
1 cup (250 mL) all-purpose flour
½ tsp (2 mL) salt
3 large eggs
1¼ cups (300 mL) milk
2 tbsp (30 mL) vegetable oil
In large glass measuring cup, whisk flour and salt. Add eggs and milk; whisk until smooth and well blended. Cover and refrigerate for at least 30 minutes.
Preheat oven to 425°F (220°C). Spoon ½ tsp (2 mL) of oil into each cup of a muffin pan.
Place pan in oven, on upper third shelf, until very hot and almost smoking, about 13 minutes.
Remove pan from oven and pour batter into muffin cups to about ½ full (it should sizzle) and immediately return to oven. Bake for 20 to 25 minutes or until golden brown and crisp (do not open oven door during baking). Transfer to cooling rack and remove puddings from tray. Serve warm.
Tip: An excellent replacement for mashed potatoes when served with roast beef.
Yorkshire Puddings are also great served as a light meal filled with horseradish cream (plain yogurt, prepared horseradish and chopped fresh chives) and smoked salmon or thinly sliced roast beef. These can be made ahead, cooled and frozen in air-tight containers.
You can replace vegetable oil with meat drippings when cooking roast beef.
Nutrients per serving (1 pudding): 104 calories, 6 g total fat, 126 mg sodium, 9 g carbohydrates, 0 g fibre, 3 g protein.
makes 48 triangles
A perfect bite-sized appetizer that is great for holiday entertaining and a great way to add vegetables to your holiday celebrations!
Prep Time: 15 minutes
Cooking Time: 25 to 30 minutes
1 cup (250 mL) all-purpose flour
1½ tsp (7 mL) baking powder
1 tsp (5 mL) dried oregano
½ tsp (2 mL) each salt and paprika
¼ tsp (1 mL) each black pepper and cayenne pepper
2 egg whites
½ cup (125 mL) butter, melted and slightly cooled
4 green onions, chopped
¼ cup (50 mL) chopped fresh parsley
3 cups (750 mL) grated unpeeled zucchini (about 3 zucchini)
1 cup (250 mL) crumbled feta cheese (about 6 oz/175 g)
Cherry tomato slices and fresh herbs (optional)
Preheat oven to 350°F (180°C). Grease 9 x 13-inch (3.5 L) glass baking dish.
In small bowl, whisk together flour, baking powder, oregano, salt, paprika, black pepper and cayenne; set aside.
In large bowl, whisk eggs and whites until combined. Whisk in butter, flour mixture, green onions and parsley. Stir in zucchini and cheese.
Spread combined mixture evenly in prepared dish. Bake for 25 to 30 minutes or until set and brown around the edges. Cool slightly before cutting into 2-inch (5 cm) squares then in half to make triangles. Serve warm or at room temperature. Garnish with tomato slices and herbs, if desired.
Tips: Change it up and use grated Parmesan or Cheddar cheese and dried basil for the oregano.
Perfect for taking to a festive potluck celebration.
Nutrients per serving (2 triangles): 90 calories, 6 g total fat, 193 mg sodium, 5 g carbohydrates, 0 g fibre, 3 g protein.
This post is graciously sponsored by the Egg Farmers of Ontario. All opinions are my own.